ArticleBMC plant biology2019
Comparative proteomic analysis provides novel insights into the regulation mechanism underlying papaya (Carica papaya L.) exocarp during fruit ripening process.
Article in BMC plant biology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed, 21 citations in OpenAlex.
- Proteomic Analysis of Mechanical Injury Effects in Papaya Fruit at Two Maturity Stages.Proteomes · 2025Article
- Proteomic mechanism of sugar and organic acid metabolism during Korla fragrant pear (Pyrus sinkiangensis Yü) fruit development.Scientific reports · 2025Article
- Genome-wide identification of MAPK family in papaya (Carica papaya) and their involvement in fruit postharvest ripening.BMC plant biology · 2024Article
- The Ubiquitin-26S Proteasome Pathway and Its Role in the Ripening of Fleshy Fruits.International journal of molecular sciences · 2023Review
- Genomic Approaches for Improvement of Tropical Fruits: Fruit Quality, Shelf Life and Nutrient Content.Genes · 2021Review
Corrections and comments
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Authors and funding
11 authors at 3 institutions in 1 country.
Funding
Abstract
backgroundPapaya (Carica papaya L.) is a popular climacteric fruit, undergoing various physico-chemical changes during ripening. Although papaya is widely cultivated and consumed, few studies on the changes in metabolism during its ripening process at the proteasome level have been performed. Using a newly developed TMT-LCMS analysis, proteomes of papaya fruit at different ripening stages were investigated.
resultsIn total, 3220 proteins were identified, of which 2818 proteins were quantified. The differential accumulated proteins (DAPs) exhibited various biological functions and diverse subcellular localizations. The KEGG enrichment analysis showed that various metabolic pathways were significantly altered, particularly in flavonoid and fatty acid metabolisms. The up-regulation of several flavonoid biosynthesis-related proteins may provide more raw materials for pigment biosynthesis, accelerating the color variation of papaya fruit. Variations in the fatty acid metabolism- and cell wall degradation-related proteins were investigated during the ripening process. Furthermore, the contents of several important fatty acids were determined, and increased unsaturated fatty acids may be associated with papaya fruit volatile formation.
conclusionsOur data may give an intrinsic explanation of the variations in metabolism during the ripening process of papaya fruit.
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